Turkey tenderloin with tarragon-mushroom gravy
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Boneless turkey tenderloins |
| 2 | tablespoons | Reduced-calorie mayonnaise |
| ½ | teaspoon | Dried tarragon; divided, 1/2 to 1 teaspoon |
| ½ | teaspoon | Lemon pepper |
| 2 | cups | Sliced fresh mushrooms |
| 2 | tablespoons | Chopped onion |
| ⅓ | cup | Reduced-sodium chicken broth |
| 1 | tablespoon | Cornstarch |
Directions
Heat oven to 350°F. Spray 9x9 inch baking pan and large skillet with nonstick cooking spray.
In bowl, combine mayonnaise, half the tarragon and pepper. Spread over turkey breast tenderloins. Spray skillet with nonstick cooking spray. Heat over medium-high heat about 30 seconds. Brown turkey. Remove to baking dish. Add mushrooms and onion to skillet. Cook 3 to 4 minutes, stirring frequently. Spoon mushrooms around turkey. Pour broth and remaining tarragon over mushrooms. Cover with foil. Cook 30 minutes. Remove foil.
Cook 15 to 30 minutes more or until turkey is no longer pink in center.
Remove to serving dish; keep warm. Pour mushrooms and broth into skillet.
Bring to a boil.
In bowl, combine 2 tablespoons water and cornstarch; mix well. Pour into boiling mixture, stirring constantly. Cook until thick and bubbly. Slice turkey. Serve with mushroom gravy. 5 to 6 servings.
Recipe by: The Turkey Store package Posted to MC-Recipe Digest V1 #895 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997